Lentil salad

• servings: 5 servings
• total time: 35 minutes

Ingredients

1 cup dry brown lentils (*)

1 bay leaf

2 sprigs fresh thyme

1 cup finely diced carrots

1/3 cup finely diced celery

1/4 cup finely diced red bell pepper

1/4 cup finely diced red onion

1/4 cup minced parsley

1 clove garlic (minced)

5 tbsp lemon juice

1 tablespoon olive oil

1 teaspoon kosher salt

fresh ground black pepper

Directions

In a medium saucepan combine lentils, bay leaf, and thyme.

Add enough water to cover by 1 inch.

Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

Drain lentils and discard bay leaf and thyme.

Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.

Toss to combine and serve chilled or room temperature.

Nutrition

• Serving Size: 1 scant cup
• Calories: 181 kcal
• Total Fat: 3.5 g
• Saturated Fat: 0.5 g
• Sodium: 251 mg
• Total Carbohydrate: 29.5 g
• Dietary Fiber: 5.5 g
• Total Sugars: 3 g
• Protein: 10 g